Having inherited the Italian cooking tradition, at Giuseppe's we bring the same wonderful experiences Joseph grew up on - from his warm Italian hospitality, to authentic aromas in the open kitchen; to the flavorful, handmade recipes passed down from a number of his generations.

Giuseppe's serves fresh, flavorful Italian dishes prepared from the finest ingredients sourced from around the world. From our fresh scallops grown in the cold waters off the coast of Guiuan , Samar, to our extra virgin oil imported from Southern Italy, to our special home-made pastas.

We use only USDA Choice beef, Monterey for our chicken and pork and fish are always fresh, never frozen. We make everything by hand every day from our delicious soups and flavorful sauces to our salad dressings and desserts. We are proud of the time and effort that goes into preparing each of our dishes at Giuseppe's and look forward to serving you.

More than the owners' passion for cooking and eating with family and friends, Giuseppe's Restaurant is a husband-wife tandem of Italian-American food connoisseur and business visionary Joseph Bonavitacola and blue-blooded Taclobanon socialite Cathy Añover who opened the restaurant in October 1992 with just 6 tables thinking that they would just operate for a year since Joseph had a restaurant in Guardia Dei Lombardi, province of Avellino called Cantinella in Italy and has not thought of entrusting the operation to any kin. Unsure though, of how the market would fare to a timid city like Tacloban, they took on the challenge and later realized that it could indeed survive.

Two years after, the restaurant expanded to what it is now, increasingly gaining popularity to Tacloban's eating aficionados, local tourists and foreign visitors alike. To date, the lower level could accommodate 70 persons in addition to the upper level which could be an ideal venue for holding small parties of 25-50 people, chamber, concerts, product launch and other events and functions where intimacy commands. An al fresco located near the entrance subtly preempts the Italian ambience one could unmistakingly experience once you get inside the restaurant.